Mocha Rum Souffle
When shopping for ground coffee, check the label--you may think the package holds a pound of coffee, but it may weigh as little as 11 ounces. The lowest prices are found on large (40-ounce) cans.
2 Tbsp butter, melted
1/3 cup unsweetened cocoa powder, divided
1/3 cup sugar, divided
6 egg whites
1/4 tsp cream of tartar
1/4 cup strong black coffee
2 Tbsp dark rum or 1 teaspoon rum extract
1/4 cup confectioners' sugar
Grease a 2-quart soufflé dish with melted butter. Mix 1 tablespoon cocoa and 1 tablespoon sugar in a small bowl. Pour cocoa mixture into prepared dish, turning to coat inside.
Preheat oven to 375°F. Place a baking sheet in oven to heat. Beat egg whites, cream of tartar and remaining sugar in a large bowl until stiff peaks form, about 5 minutes.
Mix remaining cocoa, coffee and rum in a large bowl. Add a heaping tablespoonful of egg white mixture to cocoa mixture; stir well. Gently fold in remaining egg white mixture.
Spoon mixture into prepared dish. Place on hot baking sheet. Bake for 5 minutes. Reduce heat to 325°F. Bake until soufflé is risen, about 20 minutes. Sprinkle confectioners' sugar over top.
You can reduce the baking time by 10 minutes if you use 6 individual soufflé dishes instead of a 2-quart dish.